Life is wackypants right now. I just applied to residency programs, I’m trying to scramble-write my research manuscript, my sub-internship (in which I wear a long white coat and try not to kill people) is about to start, and HOLY CRAP GUYS IT’S PUMPKIN SEASON.
Look at me. Look at this blog. This is a big deal.
I think it’s necessary to explain that I take pumpkin season very seriously. Like, try-to-transform-myself-into-a-winter-squash kind of serious. Last year, I cooked a brand-new pumpkin dish every single week for the entirety of pumpkin season, which, for all intents and purposes, extends from the beginning of September to the end of the year. This year, I’m continuing the tradition, with the added bonus of discovering a beer store down the road that has about 25 different (and changing) pumpkin beers in stock. I also recently figured out that home-roasted pumpkin is both cheaper and more delicious than canned pumpkin and having a couple of the little darlings around all the time doubles as home decor!
My point is this: posers spending $25 a week on Starbucks’ PSL ain’t got nothin’ on my pumpkin addiction. Which, at this moment, is manifesting itself in the form of PSL ice cream.
Leave me a comment with suggestions for future pumpkin adventures! Fuel my crazyfire.
Recipe: pumpkin spice latte ice cream
adapted from the NYTimes’ master ice cream recipe
- 2 cups heavy cream
- 3/4 cup white sugar
- 1/4 tsp salt
- 2 vanilla beans, halved lengthwise
- 1/2 cup coffee, coarsely ground*
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg and cloves
- 6 egg yolks*
- 1 cup roasted pumpkin puree*
- In a medium-sized pot, combine everything except egg yolks and pumpkin. Simmer over medium-low heat until the mixture is warm/hot (think nice relaxing bath temperature. if you were to bathe in spiced coffee cream. I won’t judge.).
- In a separate bowl, whisk egg yolks together, then carefully whisk in about a cup of the hot cream. Do this in a slow, steady stream, whisking all the while, because no one likes scrambled eggs in their ice cream.
- Add the egg mixture back into the pot and cook, stirring constantly, for about 5 minutes. The mixture should thicken to be able to coat the back of a spoon.
- Remove from heat and let the custard steep for 30 minutes at room temperature.
- Strain the custard through a fine mesh sieve, then mix in the pumpkin. Cover and chill in the fridge for at least 4 hours.
- Churn it in your ice cream maker! I kept mine going for about 30 minutes, but I think my KitchenAid attachment is defective so just follow the directions for yours. Transfer the ice cream to a container and store in the freezer for a couple hours before serving.
- Try to grind your coffee as coarsely as you can stand. I didn’t do a very good job of it and there were fine grounds in my ice cream. I didn’t care, but you might.
- My egg yolks were tiny, for whatever reason. If you’re using big eggs, maybe stick to 5.
- ROAST YOUR PUMPKIN. Oh man. It is so much better. Take a 2-3 lb sugar pumpkin, pop the stem off, slice it down the middle and scoop the guts out. Brush it down with some coconut oil and place cut-side down on a baking sheet. Roast at 350°F for about 45 minutes, or until easily pierced by a fork. Scoop the flesh out and puree in a blender/food processor. This makes about the equivalent of a 15 oz can. Put the extra in your morning coffee!!